Arjuna tree bark extract was incorporated at three different levels separately in pork emulsion after replacing the lean meat in the pre-standardized formulation. The control and treatment pork emulsion was packaged in LDPE pouches and stored aerobically under refrigeration (4±1°C) for 9 days and analyzed at regular interval of 1, 3, 5, 7 and 9 days of storage. Water activity decreased significantly (P<0.05) with the advancement of storage period. Redness (a*) value, lightness (L* value) and yellowness (b* values) of control and treatment emulsion, followed a declining trend with the increase in storage time. Oxidative stability parameters followed an increasing (P<0.05) trend throughout the storage period. Microbiological count followed an increasing trend in control and treatment emulsion. Sensory scores showed declining trend with increase in storage time.